(from Ragsdale ):
for a liquid:
condition | temperature | prescription |
much has evaporated | way too high | remove from heat, add liquid |
boiling hard | too high | remove coals |
light bubbles | just right | recheck later |
no movement | too low | add fresh coals |
condition | temperature | prescription |
some browning | way too high | cut coals by 2 |
hard crust | too high | remove a few coals |
crust starting | just right | recheck later |
no crust | too low | add fresh coals |
condition | temperature | prescription |
dark brown | way too high | remove all coals from lid, see if done |
considerable brown | too high | remove a few coals, see if done |
starting to brown | just right | recheck later |
no brown | too low | add fresh coals |
(from http://www.chuckwagonsupply.com/faqs.html ):
Keep in mind the briquettes must be apply to both the top and the bottom. Use only quality charcoal briquettes for consistent temperature control. The chart below tell how many briquettes to use for a desired temperature.
Temperature |
10" Oven |
12" Oven |
14" Oven |
|||
Degrees F |
Top |
Bottom |
Top |
Bottom |
Top |
Bottom |
300 |
12 |
5 |
14 |
7 |
15 |
9 |
325 |
13 |
6 |
15 |
7 |
17 |
9 |
350 |
14 |
6 |
16 |
8 |
18 |
10 |
375 |
15 |
6 |
17 |
9 |
19 |
11 |
(from http://www.idos.com/idoshnts.html ):
There are several ways to test the temperature of your dutch oven. I will go over some of these ways, but the one main way to test the temperature is to lift the lid. If the food is not cooking enough add some heat. If it is cooking to fast take off some heat. Here is one ways to test the temperature of a heated oven:
There is another good way to test the temerature. It could be called the 2-3 briquet rule. Using this rule, you take the size of the oven and place that amount briquets on the lid and place that amount under the oven. Then take 2-3 briquets from the bottom an move them to the top also. This technique will maintain a temperature of 325 to 350 degrees. Refer to the table below for common oven sizes, For every 2 briquets add or subtracted to this amount will effect the temperature 25 degrees. These temperatures per amount of briquets are for the Rocky Mountain area. If you live in another area, check these setting with an oven thermometer to make sure they are OK. I mention this because temperature are effected by altitude.
There are a couple of other things to remember about temperture control.
Oven Size |
Briquets on top |
Briquets on bottom |
8" |
8-10 |
6-8 |
10" |
10-12 |
8-10 |
12" |
12-14 |
10-12 |
14" |
14-16 |
12-14 |
16" |
16-18 |
14-16 |
(from http://www.ida.net/users/aa7pu/mideas.htm ):
As you can see, when you are first experimenting with Dutch Oven cooking, take the size of your oven, for example a 12 inch, add three more briquettes to the top (15), and subtract three from the bottom (9). This will of course vary from food to food, wind conditions, and outside air temperature, but it is a good place to start, and you will eventually get a feel for temperature requirements with a little practice.
General rule for baking: Place 1/3 of the coals below, and 2/3 or the coals on the top of the Dutch oven. For boiling, deep frying, or stewing, place 2/3 of the coals below, 1/3 on the top of the oven.